I'm so smitten with this breakfast, I'm not sure where to begin. Let me first start by saying it's one of those quick skillet meals that comes together in the same amount of time it takes to make oatmeal or a smoothie. That's because I make the creamy herb sauce in advance -- a dream sauce to stash in the fridge for all-week drizzling over anything from this bowl to roasted vegetables, grains, fish, tempeh, tacos and more. I also chop the kale and steam the romanesco (or sub cauliflower or broccoli) in advance.

Here's a roadmap for how I bring this breakfast together in 10 minutes: throw a large handful of chopped kale into a skillet with olive oil, salt, pepper and (optional) garlic powder. Saute for a few minutes, then stir through steamed romanesco. Add a splash of water, crack an egg over the vegetables and immediately cover pan with lid to poach egg. Transfer skillet mixture to a bowl and top with dressing and desired extras listed in recipe.

What results is a warm, grounding breakfast that sustains me in a way that's not quite met with a sweet breakfast. Whether it's a cozy dal or this green bowl, I also like reaching for savory breakfasts because they provide more opportunities to bring all six tastes into one meal and various sources of fat, fiber and protein.

In our over-booked society, we're not giving ourselves the opportunity to eat real food that's fun, varied and nourishing. But incorporating fun and varied food is a strategy I use to help clients mindfully address their cravings. I've recorded a video on this topic as well: 6 Tips to Tackle Your Cravings

Green Breakfast Bowl with Creamy Herb Dressing

Serves 1
Notes: This bowl is intended to be used as a loose formula rather than a precise recipe. Adjust quantities as needed. Recipe calls for romanesco but cauliflower or broccoli work well too.

Prep Ahead

• Steam romanesco (see notes below recipe)

• Wash and chop kale

• Make Creamy Herb Dressing (recipe below)

Recipe

• 2 Tbsp. extra-virgin olive oil

• A handful of chopped kale

• 1/4 tsp. garlic powder (optional)

• Salt & pepper, to taste

• 1 cup steamed romanesco (instructions below)

• 1/4 cup (60 ml) water

• 1 large egg

• Add-ons: creamy herb dressing, avocado, sun-dried tomatoes packed in oil, sauerkraut

1. Choose a medium skillet with a matching lid. Or use a lid that fits just inside skillet. Place lid next to stove so it's ready to use.

2. Heat skillet over medium heat. Add oil, kale, salt, pepper and garlic powder. Saute for a few minutes until kale begins to soften slightly.

3. Stir through steamed romanesco, adding another pinch of salt. Gather vegetables together in pan just enough to make a bed for the egg. Pour in water, then crack an egg over vegetables and immediately cover pan with lid to trap steam.

4. Poach egg for ~4 minutes, or until white is set and yolk is still runny.

5. Use a large spatula to transfer skillet mixture to a bowl. Top with dressing and desired extras listed below.

Creamy Herb Dressing

Notes: Recipe calls for cashew butter. Almond butter also works. I use a salted cashew butter. If your cashew butter is unsalted, additional salt may be needed.

• 1/2 large bunch of cilantro with tender stems, roughly chopped (20 gr. or 1 cup loosely packed)

• 1/2 large bunch of dill, roughly chopped (10 gr. or 1/4 cup, packed)

• Juice of 3/4-1 juicy lemon (3-4Tbsp.)

• 4 Tbsp. extra-virgin olive oil

• 3 heaped Tbsp. cashew butter

• 3 Tbsp. water

• Heaped 1/4 tsp. garlic powder

• 1/4 tsp. salt

1. Add everything to a blender. Blend until smooth and creamy.

*Steamed Romanesco: Put 1 inch of water in a wide skillet and insert steamer basket. Water line should be below steamer basket. Place skillet over medium heat and cover to bring to a steady simmer. Chop romanesco into bite-size florets and place in steamer basket. Cover and steam until cooked through but still with a bite and color turns vibrant green (~5-7 minutes, depending on size of pot and quantity of romanesco cooking at once.)

The Kitchn has a great tutorial on steaming vegetables.